Edamame-Ginger Rice: With Chicken
15m prep 30m cook 45m ready
A quick weeknight dinner of ginger-scented rice with edamame and lime, topped with poached chicken. The dish is colorful, comforting, and ready in about 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts trimmed
- Kosher salt and freshly ground black pepper
- 2 tbsp high-heat oil, such as canola or safflower divided
- 1 small yellow onion finely chopped
- 2 large carrots cut into matchsticks
- 1 cup frozen shelled edamame
- 2 tbsp minced peeled fresh ginger minced
- 4 medium cloves garlic minced
- 1 tsp fresh lime zest
- 2 1/4 cup chicken broth
- 1 cup long-grain white rice, such as jasmine or basmati
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp freshly squeezed lime juice
- 3 green onions green and white parts thinly sliced
- 2 tsp toasted sesame seeds
Nutrition (per serving, estimated)
Estimated based off 15 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 368 mg
- Iron: 6.83 mg
- Magnesium: 128 mg
- Phosphorus: 621 mg
- Potassium: 1596 mg
- Zinc: 3.91 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Kosher salt and freshly ground black pepper
- 1 cup frozen shelled edamame
- 1 tsp fresh lime zest
- 2 1/4 cup chicken broth
- 1 cup long-grain white rice, such as jasmine or basmati
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp freshly squeezed lime juice
- 2 tsp toasted sesame seeds
Prepare
- Trim 1 lb boneless, skinless chicken breasts
- 2 tbsp high-heat oil, such as canola or safflower, divided
- 1 small yellow onion, finely chopped
- 2 large carrots, cut into matchsticks
- Mince 2 tbsp minced peeled fresh ginger
- Mince 4 medium cloves garlic
- 3 green onions, green and white parts thinly sliced
Let's Cook
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Step 1.
Pat the chicken dry with paper towels and season all over with kosher salt and freshly ground black pepper.
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Step 2.
Heat 1 tablespoon of the high-heat oil in a 10-inch skillet over medium heat. Add the chicken and cook until golden brown on one side, 4 to 6 minutes. Transfer the chicken to a plate.
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Step 3.
Add the remaining 1 tablespoon high-heat oil to the skillet. Add the finely chopped onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the carrot matchsticks, frozen shelled edamame, minced ginger, minced garlic, and lime zest; cook until fragrant, about 1 minute. Season with salt and pepper to taste. Add the chicken broth and rice and stir to combine.
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Step 4.
Nestle the chicken, brown side up, into the rice mixture. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the chicken reaches an internal temperature of 165°F, the liquid is absorbed, and the rice is tender, 15 to 17 minutes.
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Step 5.
Remove the chicken from the skillet and transfer to a cutting board. Remove the skillet from the heat and stir the soy sauce, sesame oil, lime juice, and sliced green onions into the rice. Slice the chicken into ½-inch-thick slices and arrange on top of the rice. Sprinkle with toasted sesame seeds and serve.
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